Chocolate Peanut Butter Christmas Trees Food

CHOCOLATE PEANUT BUTTER CHRISTMAS TREES

Steps:

• Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
• Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
• Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
• Place it in the freezer until firm enough for cutting.
• When the mixture is firm enough, line a tray with parchment paper and set aside.
• Using Christmas tree cookie cutter cut out the trees and place them on the tray. Place them in the freezer for 45-60 minutes until completely firm.
• Then melt the chocolate and line another tray with parchment paper.
• Using a fork, dip each tree into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few trees at the time from the freezer, because it's easier to work with the firm trees!!!) Place chocolate covered Christmas trees on the parchment paper lined tray. Refrigerate until chocolate has set.
• Store in the fridge or freeze for longer storage.
• I made 18 Christmas trees, but the number depends on the size of your cookie cutter. Mine was about 1 ¾ x 2 ¼ inches. Don't waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more trees.

SALTED PEANUT BUTTER CHRISTMAS TREES

Steps:

• In a large bowl, combine the pretzels, oats, and cereal.
• In a saucepan over medium heat, mix together the corn syrup and brown sugar. Continue to mix until the mixture starts to bubble. Allow it to bubble for about 30 seconds, then remove from heat and add the peanut butter.
• Pour into the bowl of cereal and stir to coat.
• Press into an 8×8 square baking dish that has been greased and lined with parchment paper. Allow the paper to hang over the edges for easy removal. Make sure to press it firm and into all of the corners.
• Add the chocolate chips and peanut butter to a heat-safe bowl and microwave for 30 seconds. Stir and microwave for another 15-30 seconds until smooth.
• Pour over the peanut butter layer and spread it even. Give the pan a gentle shake and tap to even out the topping.
• Place into the refrigerator for 30 minutes to 1 hour to set. To speed this up, freeze for 20 to 30 minutes (just know they'll need a bit more elbow grease to slice when frozen).
• Once set, remove the bars from the pan. You may have to run a knife along the two sides opposite of the parchment paper before lifting them out.
• Make a cut right down the middle, and then slice each half into 5 triangles (see picture in post for reference).
• To make the icing, mix together the powdered sugar and milk. Once it resembles the texture and consistency of glue, add the green food coloring. If it's still too thick, add 1 tsp of milk at a time until you reach the right consistency.
• Add to a piping bag fitted with a small round tip (or to a ziplock bag with a small corner snipped off). Pipe zig zag lines onto the trees and top with your choice of sprinkles. Enjoy!

CHOCOLATE PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
• Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
• Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
• Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.